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Meatball Marinara Rolls

PH White Roll  Schnitzel_02.jpg

This classic meatball sandwich with juicy tomato and creamy mozzarella, served in Paul Hollywood Ready to Bake Rustic Rolls, is a great choice for a tasty lunch. And the great bit about it is that you will have leftovers that you can use for a dinner.

Serves: 4, with enough leftover meatballs & sauce for another meal

Takes: 1 hour


For the sauce

  • 1 tsp olive oil

  • 1 clove garlic, crushed

  • ½ tsp dried chilli flakes

  • 1 jar (350ml) chunky/rustic passata or one tin chopped tomatoes

  • ½ tsp dried oregano

  • Good pinch sea salt and black pepper


  1. First make the meatballs. Saute the shallot in 1 tsp olive oil over low heat for 5 minutes until softened then add the garlic, oregano and fennel seeds and fry for another minute. Cool

  2. Mix the mince with the egg, breadcrumbs, salt and pepper in a large bowl then add the cooled shallot mixture. Mix thoroughly with clean hands until well combined then chill for half an hour while you make the sauce

  3. Add the oil to a saucepan with the garlic and chilli flakes and warm over a low heat for a minute but don’t let it fry. Add the passata, dried oregano, salt and pepper and simmer for 5- 10 minutes. 

  4. Preheat the oven and bake the Rustic Rolls according to the pack instructions

  5. Shape the pork mixture into lots of small meatballs (it will make about 40!) then cook in a large frying pan, turning frequently for about 10 minutes or until cooked through. 

  6. Pour the sauce over the meatballs then turn down the heat and add the mozzarella to the top. Pop on the lid for a minute to melt the mozzarella (or cover the pan with a large plate)

  7. Split the Rustic Rolls and fill with some of the meatballs with sauce and mozzarella then sprinkle over a little fresh oregano before serving

Check out more winter recipes

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